Behind the French Menu: Écrivisse - Crayfish, Crawdad, or Crawfish. The Écrivisse is the Freshwater Crayfish and may be Among the Crustaceans on Your French Menu. Crustaceans III. My recommended links Saturday, February 9, 2013 Écrivisse - Crayfish, Crawdad, or Crawfish. The Écrivisse is the Freshwater Crayfish and may be Among the Crustaceans on Your French Menu. Crustaceans III. Écrivisse (L') – The freshwater crayfish. from by Bryan Newman The freshwater crayfish is also called a crawfish or crawdad in the USA. Crayfish look like miniature lobsters, which they are not, even though they come complete with claws and antennae. These crustaceans, despite their fresh-water origins, in France and elsewhere are usually closely associated with seafood restaurants. Despite that they will, as well, be on the menu in other restaurants, or at least their tails will. Grande Plateau d'Ecrevisses - A large plate of crayfish. Photograph courtesy of Perttu Luomala.

To see more of Perttu's Flickr Photostream: With crayfish, in France, one of the most recommended wines is Chablis; the same wine often recommended for oysters.. See the post: C hablis; One of France's Finest White Wines and Chablis the Town. Despite their looks freshwater crayfish are not related to the two-clawed lobster; or at least not in the last 100 million years or so. Of more importance for the diner is the fact that all the meat in a crayfish, and the largest European ones reach only 200 grams, is in the tail. If the average crayfish weighs 100 grams, and that’s a maybe, then maybe there will be 30 grams of meat in that tail; however, that can still be a extremely tasty 30 grams. Salade d'Écrevisses - Crayfish salad. The most famous French dish with crayfish is Poulet Marengo – Chicken Marengo. Poulet Marengo was originally and uniquely prepared for Napoleon I, though, at that time, he was still a general.

The dish is named after the Battle of Marengo, Italy, where Napoléon won, for France, one of his many battles with the Austrians. The original dish was simply but tastily made with what Napoléon's personal chef was able to find locally; that was chicken, white wine and fresh-water crayfish. Photograph courtesy of z_aurelie Today Poulet Marengo and other dishes with Marengo in their names often, have very little connection to the original recipe. See the post: Napoléon Bonaparte and the FBI! Crayfish in France range in size from 10 cm to 15 cm in length, sometimes a little larger, and they will weigh between 60 to 200 grams from head to tail. Crayfish will usually be served cold when part of a seafood platter, or in a salad, or their tails alone may be served hot as an accompaniment to other cooked dishes. Getting at the little meat that they have is in the tail is not so effortless, and restaurants will usually have made cuts along the back of the tail that make extracting the meat quite simple.

Photograph courtesy of Lunatic Asylum Photostudio Many of the crayfish served are imported, or even when they are locally caught in the wild they may be species that have taken over from the original local inhabitants; usually that was a result of over-fishing and the pollution of local sources. When a French menu names the crayfish being offered the best are considered to be the pattes rouges, the red- clawed or red-legged crayfish followed by the pattes blanche, the white clawed or white-legged crayfish. The least expensive crayfish is the écrevisse à pattes grêles, the slender legged crayfish, and it is only rarely noted by name; when a crayfish is on the menu unnamed it will be this one. Écrevisse à Pattes Blanches or Écrevisse à Pieds Pâles The White-Clawed Crayfish. Écrevisse à Pattes Blanches - The White-Clawed Crayfish. Photograph courtesy of Graham Canny.

See Graham's Flickr Photostream: The Écrevisse à Pattes Blanches or Écrevisse à Pieds Pâles - The white-clawed crayfish is a local crayfish, and both farmed in France and caught in the wild. In certain parts of France catching these crayfish in the wild is now forbidden as over-fishing for crayfish in certain regions has become a serious problem. (German –dohlenkrebs), (Italian - gambero dai piedi bianchi), (Spanish - cangrejos de río, cangrejo autóctono, cangrejo de patas blancas). Ris de Veau Braisé aux Écrevisses “Pattes Blanches”, Méli-mélo de Légumes Croquants – Braised veal sweetbreads served with the white clawed crayfish and crispy vegetables. Méli-mélo means matching, but contrasting tastes. Filet de Sandre aux Écrevisses à Pattes Blanches et Asperges Vertes –Filet of pike-perch, a freshwater fish, with the white-clawed crayfish and green asparagus. The slender legged crayfish.

Écrevisse à Pattes Grêles, Écrevisse de Turquie – The Turkish Crayfish, the Danube Crayfish, the Galician Crayfish, and in France the slender legged crayfish. The slender legged or Turkish crayfish is the least expensive, and is the crayfish most often seen on menus and then just called an écrevisse, a crayfish. These are the smallest crayfish on French menus and rarely reach 100 grams,that means, possibly 30 grams of meat. This crayfish was introduced into local waters from Turkey in the 1960’s, and they have adapted well. These crayfish are only rarely identified by name. (German – sumpfkrebs), (Italian - gambero turco, gambero di Galizia), (Spanish - cangrejo turco), Filets de Rougets et Queues d'Écrevisses – Red mullet served with crayfish tails. Ravioles aux Écrevisses et Pointes d'Asperges – Crayfish tail ravioli served with asparagus tips.

For more about asparagus on French menus see the post: French Asparagus, Green and White. Écrevisse à Pattes Grêles à la Crème de Radis Rose – The slender legged crayfish served with a creamy red radish sauce; here it is named on the menu. Écrevisse à Pattes Rouges or Écrevisse Noble The Noble Crayfish or Red clawed crayfish. Écrevisse à Pattes Rouges - The Noble Crayfish Photograph courtesy of nickpix2012 The Noble crayfish, when caught locally, will be the most expensive of the local crayfish. (German - edelkrebs), (Italian - gambero dai piedi rossi), (Spanish - cangrejo noble, cangrejo de patas rojas.), Morilles Fraîches aux Queues d'Écrevisses "Pattes Rouges" – Fresh morel mushrooms prepared with the tails of the noble crayfish. Quenelles de Brochet de la Maison aux Écrevisses 'Pattes Rouges' du Léman - Home-made fish dumplings served with the noble crayfish from Lac Leman, Lake Geneva.

Écrevisse Américaine - see Écrevisse Rouge de Louisiane. Écrevisse de Turquie - see Écrevisse à Pattes Grêles. French Fish Recipes French Fish Recipes There is no shortage of French fish recipes in France. The French are not fussy when it comes to eating fresh fish and seafood dishes in general. They enjoy fish, and hopefully you will too, if you try some of the recipes. When buying fresh fish try and remember to check that the flesh is firm and the eyes bright. Look inside the gills to check they are pink in colour and fresh fish normally smells of the sea. When grilling fish, leave the skin on to protect the fish, remove the skin on poached fish before serving and never boil fish, cook gently! The French are very passionate about their french fish recipes. Fish stews like 'Bouillabaisse' from Provence and 'La Chaudree' from Charente, are famous in their regions and known throughout France. Remember they taste so much better when using fresh fish, so become friends with your fishmonger and he can also prepare and order in advance your fish.

Better still, try your hand at 'fishing' for your fish. Here's a site that can get you started! Their goal is to provide you with information on everything you need, for your fishing experience. Seared White Sturgeon with Caviar Beurre Blanc by Petrossian is a simple seafood recipe, truly a taste of luxury, using some of the oceans most famous foods. Bouillabaisse 'fish soup' is probably the most famous traditional recipe from Provence. Originating from Marseille. Monkfish Mould 'Lotte a L'Imperatrice' is my favourite french fish recipe. This recipe is traditionally from the Poitou-Charentes coastal region of France. Brittany Fish Stew 'Cotriade' is a traditional french recipe from Brittany. A regional favourite from the west coast of France. Roast Pike 'Brochet au Four' is a traditional french recipe. From the Lorraine region of France. Fish and Potato Bake 'Bouillinade' is a traditional recipe from Languedoc. This region borders Spain in the south of France. Mussels 'Moules Mariniere' is a traditional recipe originally from Brittany.

They are a great social food, to be eaten with lots of friends. Mussels with Roquefort Sauce 'Moules au Roquefort' is a dish known all over France. Soft juicey mussels, roquefort cheese, fresh cream. Lobster Au Gratin is a gourmet food, seafood recipe from Lobster Gram. A truly delicious alternative to fish. For a change, why not try a recipe from a site I found recently.

Slow Travel France - Food and Menu Glossary, translations of French terms to English agneau (de lait): lamb (young-milk fed) aiglefin, ï¿½glefin: haddock aigre: sour aigrelette (sauce): a sour or tart sauce aiguillettes: thin slivers, usually of duck breast ail: garlic aile: wing of poultry or game bird aile et cuisse: white meat (aile), dark (cuisse), usually chicken aï¿½oli: garlicky blend of eggs and olive oil aligot: mashed potatoes with fresh Cantal cheese and garlic alose: shad alose ï¿½ l'oseille: shad or other fish in light hollandaise garnished with sorrel aloyau: loin area of beef alummettes: puff pastry strips, also fried matchstick potatoes amande: almond anchoiade: puree of anchovies, olive oil, vinegar anchois: anchovy andouillette: smaller chitterline (tripe) sausage aneth: dill ballotine: usually poultry, boned, stuffed, rolled banane: banana bar: fish, similar to bass Barbarie (can

ard de): breed of duck barbue: brill, fish related to turbot baron: hindquarters - lamb, rabbit, etc.

barquette: small pastry shaped like a boat basilic: basil basquaise: Basque-style, usually with ham or tomatoes or red peppers bavaroise: cold dessert, rich custard with cream and gelatin bavette: skirt steak beatilles: dish combining various organ meats bï¿½casse: woodchuck belon: prized, flat-shelled plate oyster Bercy : fish-stock-based sauce thickened with flour, butter, shallots, white wine berrichonne: garnish of braised cabbage, glazed baby onions, chestnuts, bacon betterave: beet beurre noisette: lightly browned butter biche: female deer bifteck: steak (can be tough) bigarade: orange sauce Billy Bi, Billy By: cream of mussel soup biscuits ï¿½ la cuillï¿½re: ladyfingers blanc (de poireau): white part of leeks blanc (de volaille): usually breast of chicken blanquette: veal, lamb, chicken, or seafood stew w/rich white sauce blette: Swiss chard bleu: bloody rare, usually for steak blinis: small pancakes boeuf ï¿½ la mode: beef marinated

 and braised in red wine w/carrots, mushrooms, onions boeuf au gros sel: boiled beef, with vegetables and coarse salt boissons (non) comprises: drinks (not) included bombe: molded, layered ice cream dessert bonne femme: home style, meat with bacon, potatoes, mushrooms, onions bonne femme (fish): with shallots, parsley, mushrooms, potatoes bonne femme (sauce): white wine sauce with shallots, mushrooms, lemon juice bordelaise: Bordeaux-style, also brown sauce of shallots, red wine, bone marrow bouchï¿½e: tiny mouthful, bite-size boudin: technically meat sausage, any sausage-shaped mixture boudin blanc: white sausage (veal, chicken, or pork) boudin noir: pork blood sausage bouillabaisse: Mediterranean fish soup bouillon: light soup or broth boulette: meatball or fishball bourdaloue: hot poached fruit, sometimes wrapped in pastry bourguignon(ne): Burgundy-style, often with wine, onions, mushrooms, bacon bouribut: spicy red wine duck stew bourride: fish stew braiser: to braise, cook meat by browning, then simmering brandade (de morue): warm gar

licky purï¿½e of salt cod, cream & sometimes mashed potatoes brebis (fromage de): sheep bretonne: in the style of Brittany, dish served with white beans bretonne (sauce): white wine sauce with carrots, leeks, celery brioche: buttery, egg-enriched yeast bread broche (ï¿½ la): spit-roasted brochet: pike brouillï¿½(e)(s): scrambled, usually eggs brulï¿½(e): literally, burned; dark caramelization brunoise: tiny diced vegetables bugnes: sweet fried doughnuts or fritters buisson: literally bush; presentation (classically, crayfish) bulot: large sea snail cabï¿½cou: small round goat cheese cabillaud: fresh cod Caen (ï¿½ la mode de): usually cooked in calvados and white wine or cider cafï¿½ (crï¿½me) (au lait): coffee (with cream) ( with hot milk) cafï¿½ Liï¿½geois: iced coffee served with whipped cream, sometimes ice cream cagouille: small snail cervelas: garlicky pork sausage, or seafood sausage

 cervelles: brains, of calf or lamb chair: fleshy portion of poultry or meat champï¿½tre: rustic, simple presentation champignon: mushroom (de bois) wild, (de Paris) cultivated, (sauvage) wild champignons ï¿½ la grecque: tiny mushrooms cooked with lemon, olive oil, spices chanterelle: pale, curly-capped wild mushroom chantilly: sweetened whipped cream chapon de mer: fish in the scorpion family charcuterie: cold cuts, sausages, terrines, pï¿½tï¿½s, also shop selling these chariot (de desserts): dessert cart charlotte: molded dessert with ladyfingers, custard, fruit compote; cold or hot charolais: light-colored cow that produces high-quality beef chartreuse: dish of braised partridge and cabbage; also a liqueur chasse: the hunt chasseur: sauce with white wine, shallots, mushrooms, tomatoes, herbs chï¿½taigne: chestnuts chaud-froid: cooked poultry dish served cold, usually covered with sauce, aspic chaudrï¿½e: fish stew, sometimes with potatoes chausson: filled pastry turnover,

 sweet or savory chemise (en): wrapped in pastry chevreuil: young deer chï¿½vre: goat cheese chicorï¿½e: curly endive chiffonnade: shredded, herbs and vegetables, usually green chinchard: type of fish choix (au): a choice, usually may choose from several offerings choron: Bï¿½arnaise sauce with tomatoes chou: cabbage chou vert: curly green savoy cabbage choucroute: sauerkraut; also dish of sauerkraut, sausages, bacon, pork, potatoes chou-fleur: cauliflower chous (pï¿½te ï¿½): creampuff (pastry) choux de Bruxelles: brussels sprouts ciboulette: chive cidre: cider, apple, or pear citron: lemon citron pressï¿½: fresh lemonade citron vert: lime citronnelle: lemon grass (oriental herb) citrouille: pumpkin, gourd civet: stew of game thickened with blood civet de liï¿½vre: jugged hare; stewed hare thickened with blood clafoutis: tart, made with crepe batter and fruit

 (usually black cherries) claires: oysters (sometimes put in beds and fattened up before market) clamart: garnish of peas clï¿½mentine: small tangerine, from Morocco or Spain cloute: studded with cochon (de lait): pig (suckling) cochonnaille: pork products, usually an assortment of sausages or pï¿½tï¿½s (1st course) cocotte: casserole or cooking pot coeur: heart compote: stewed fresh or dried fruit concassï¿½(e): coarsely chopped confit: duck, goose, or pork cooked & preserved in its own fat confit: also fruit or vegetables preserved in sugar, alcohol, or vinegar confiture: jam confiture de vieux garï¿½on: varied fresh fruits macerated in alcohol congeler: to freeze congre: eel or fish similar to eel contre-filet: sirloin taken above the loin, tied for roasting, braising, grilling convives (la totalitï¿½ des): all those gathered at a single table copeaux: shavings coq (au vin): mature rooster stewed in wine coque

: tiny mild-flavored clam-like shellfish coque (ï¿½ la): soft cooked egg, or anything served in a shell coquelet: young, male chicken coquille St Jacques: sea scallop corail: egg sac found in scallops, spiny lobster or crayfish corbeille (de fruits): basked (of fruit) coriandre: coriander cï¿½te d'agneau: lamb chop cï¿½te de boeuf: beef blade or rib steak cï¿½te de veau: veal chop cotelette: thin chop or cutlet cotriade: Brittany-style fish stew with butter, potatoes, onions, herbs cou d'oie (de canard): neck skin of goose, stuffed like a sausage couer de filet: thickest (and best) part of beef filet (usually chï¿½teaubriand steaks) coulis: puree or raw or cooked vegetables or fruit coullibiac : hot Russian pï¿½tï¿½, usually filled with salmon and covered with brioche coupe: cup; dessert served in goblet courge: squash or gourd couronne: ring or circle, usually of bread c

outeau: knife crapaudine: preparation of grilled poultry or game bird, backbone removed crï¿½cy: carrot garnish, or carrot-based dish crï¿½me chantilly: sweetened whipped cream crï¿½me fouettï¿½e: whipped cream crï¿½me patissiï¿½re : custard filling for pastries and caked crï¿½me plombiï¿½res: custard filled with fresh fruit and egg whites crï¿½pinette: small sausage patty wrapped in caul fat cresson: watercress crï¿½te de coq: cock's comb creuse: elongated, crinkle-shelled oyster crevette grise: tiny soft-fleshed shrimp that remains gray when cooked crevette rose: small firm fleshed shrimp that turns red when cooked criste-marine: edible algae croque-madame: toasted ham and cheese sandwich topped with an egg croque-monsieur: toasted ham and cheese sandwich croquette: ground meet, fish, fowl or vegetables bound with eggs or sauce croquettes: usually coated in crumbs and deep fried crottin (de chavignol): firm goat cheese croustade

: usually small, pastry-wrapped dish (e.g., filled with fruit) croute (en): in pastry croute de sel (en): in a salt crust cru(e): raw cruditï¿½s: raw vegetables crustaces: crustaceans cuillï¿½re (ï¿½ la): to be eaten with a spoon cuisse de poulet: chicken drumstick cuisson: cooking cuissot: haunch of veal, venison, or wild boar cuit(e): cooked cul: haunch or rear, usually of red meat cure-dent: toothpick dariole: usually a garnish in a cylindrical mold darne: a slice or steak from fish, often salmon dattes: dates daurade: dorade or sea bream, similar to porgy dï¿½cortiquï¿½(e): shelled or peeled dï¿½gustation: tasting or sampling dï¿½jeuner: lunch dï¿½lice: delight, usually used to describe a dessert demi-deuil: poached (usually chicken) with truffles inserted under skin.

Also could be sweetbreads with a truffled white sauce demi-glace: concentrated beef base dï¿½sossï¿½(e): boned diable: with a peppery (often mustard based) sauce dieppoise: dieppe style, white wine, mussels, shrimp, mushrooms, cream digestif: after-dinner drink - liqueur discretion (ï¿½ la): on menu usually refers to wine without limit, at customer's discretion dodine: cold, boned stuffed duck dos: back, also refers to meatiest portion of fish dos et ventre: back and front; both sides (usually fish) douceurs: sweets or desserts duglere: white, flour-based sauce with shallots, white wine, tomatoes, and parsley duxelles: chopped mushrooms and shallots sautï¿½ed in butter, mixed with cream eau du robinet: tap water ï¿½cailler: to scale fish, also an oyster opener or seller ï¿½chalotes: shallots ï¿½chine: spare ribs ï¿½crevisse: freshwater crayfish ï¿½ffiloche: frayed, thinly sliced ï¿½glefin, aigle

fin: haddock ï¿½mincï¿½: thin slice, usually of meat encornet: small squid endive: chicory or Belgian endive entrecï¿½te: beef rib steak entrecï¿½te mï¿½itre d'hotel: with herb butter entrecï¿½te marchand de vin: with sauce of red wine and shallots entrï¿½e: first course entremets: sweets ï¿½paule: shoulder of veal, lamb, mutton, pork ï¿½pi de mais: ear of sweet corn ï¿½pices: spices escabeche: sardines or marinated raw fish (vinegar or lemon juice and herbs) escalope: thinly slices meat or fish, usually cut at an angle escargot: land snail escargot ï¿½ l'alsacienne: simmered in Riesling, baked with garlic and parsley butter stuffing escargot de Bourgogne: land snail prepared with butter, garlic, and parsley escargot petit-gris: small land snail espadon: swordfish estofinado: fish stew from Auvergne w/dried cod, eggs,

 garlic, cream estouffade: stew of beef, pork, onions, mushrooms, orange zest, red wine estragon: tarragon ï¿½tï¿½: summer ï¿½trille: small crab ï¿½tuvï¿½: cooked in own juice, braised ï¿½ventail (en): cut into fan shape (vegetables or fish) faï¿½on (ï¿½ ma): my way (of preparing a dish) faisan(e): pheasant farandole: rolling cart, usually of desserts or cheese farci(e): stuffed feu de bois (au): cooked over a wood fire feuille de chï¿½ne: oak-leaf lettuce feuille de vigne: vine leaf feuilletage (en): (in) puff pastry feuillete au foie gras: puff pastry layered with sausage and foie gras (extravagant first course) fï¿½ves: broad beans or favas ficelle (ï¿½ la): tied with a string; also small, thin baguette figue: fig financiï¿½re: madeira sauce with truffle juice fines de claire: elongated crinkle shelled o

ysters (fattened up in beds) flageolets: small, pale green kidney-shaped beans flagnarde, flaugnarde: hot fruit-filled batter cake flamande (ï¿½ la): flemish style, usually with cabbage, carrots, potatoes, bacon flambe: flamed flamiche: savory tart with rich bread dough crust flamiche aux poireaux: leek and cream tart flan: sweet or savory tart or crustless custard pie flanchet (de veau): flank (of veal) fletan: halibut fraise des bois: wild strawberry framboise: raspberry frappe: drink served very cold or with ice frï¿½mis: (quivering); barely cooked (oysters) friandises: sweets, petit fours fricadelles: fried minced meat patties fricandeau: thinly sliced veal or rump roast, braised with vegetables, white wine fricassï¿½(e): ingredients braised in wine with butter and/or cream added; stewed frisï¿½e : curly, usually endive frit(es): french fries fritons: coarse pork rillettes or minced spread (includes organ meats) frit

ot: small organ meat fritter friture: frying; also refers to preparation of small fried fish (ex.

smelts) froid(e): cold fromage blanc: smooth low-fat cheese, similar to cottage cheese fromage de tï¿½te: head cheese, usually pork fromage maigre: low-fat cheese fruit de la passion: passion fruit fruits confits: preserved fruits; generally refers to candied fruits fruits de mer: seafood gayettes: small sausage made with pork liver and bacon gelï¿½e: aspic geniï¿½vre: juniper berry genoise: sponge cake germiny : garnish of sorrel; sorrel and cream soup gï¿½sier: gizzard gibelotte: fricassï¿½e of rabbit in red or white wine gibier: game gigot: leg, usually of lamb (d'agneau) gigot de mer: a preparation; usually large pieces of monkfish (lotte), oven-roasted gigue (de): haunch (of) certain game meats gingembre: ginger girolle: delicate, pale, orange wild mushroom glace: ice cream glacï¿½(e): iced, crystallized or glazed glaï¿½ons: ice cubes gougï¿½re: cheese flavored chou pastry (puff) goujon

nettes: generally describes small slices of fish, ex sole, usually fried goujons: small catfish; or any small fish; or small piece; breaded & fried gourmandises: sweetmeats gousse (d'ail): clove (of garlic) graine de moutarde: mustard seed graisse: fat graisserons: crisply fried pieces of duck or goose skin; cracklings grand veneur: usually a brown sauce for game, with red currant jelly granite: water ice gras-double: tripe baked with onions and white wine gratin: crusty-topped dish; also refers to a casserole gratin dauphinois: baked casserole of sliced potatoes w/cream and sometimes cheese gratin savoyard: baked casserole of sliced potatoes w/bouillon, cheese, butter gratinï¿½(e): having a crusty, browned top; also onion soup grattons: crisply fried pieces of pork, goose or duck skin; cracklings gratuit: free grecque (ï¿½ la): cold vegetables, usually mushrooms, marinated in oil, lemon, water grelot: small white bult onion grenade: pomegranate grenouille (cuisses

 de): frog legs gribiche (sauce): mayonnaise with capers, cornichons, and herbs grillade: grilled meat griotte: shiny, slightly acidic reddish black cherry grive: thrush grondin: type of ocean fish used in fish stews such as bouillabaisse gros sel: coarse sale hachis: minced or chopped meat preparation hareng: herring haricot blanc: white bean; usually dried haricot de mouton: stew of mutton and white beans haricot rouge: red kidney bean; also preparation of red beans in red wine haricot vert: green bean, usually fresh hiver: winter hochepot: thick stew, usually oxtail homard: lobster hongroise (ï¿½ la): Hungarian-style, usually with paprika and cream hors-d'oeuvre: appetizer; also can refer to a first course huile: oil huile de pï¿½pins de raisins: grape seed oil huitre: oyster hure de porc: head of a pig or boar; usually headcheese preparation hure de saumon: a salmon "headcheese", prepared with salmon meat, not the head ile flottante

: classically layered cake covered w/whipped cream, w/custard sauce ile flottantes: floating island of meringue in crï¿½me anglaise imperatrice (ï¿½ l'): usually rice pudding dessert with candied fruit indienne (ï¿½ l'): East Indian style, usually with curry powder infusion: herb tea jambon: ham; also refers to thigh or shoulder of meat, usually pork jambon cru: usually salt cured or smoked ham that has been aged but not cooked jambon de Bayonne: raw, dried, salt-cured ham jambon de Paris: lightly salted, cooked ham, very pale in color jambon de York: smoked, English-style ham, usually poached jambon d'oie (canard): breast of fattened goose (duck), smoked or salted or sugar cured jambonneau: pork knuckle jambonnette: boned and stuffed knuckle of ham or poultry jardiniï¿½re: garnish of fresh cooked vegetables jarret de veau: stew of veal shin Jï¿½sus de morteau: smoked pork sausage from the Franche-Comte jeun(e): young julienne: sl

ivered vegetables (sometimes meat) jus: juice kir: crï¿½me de cassis and white wine (usually, sometimes red) kir royal: crï¿½me de cassis and champagne kougelhopf : sweet, crown-shaped Alsatian yeast cake w/almonds and raisins lotte: monkfish or angler fish; a large firm-fleshed ocean fish, rich in flavor lou magret: breast of fattened duck loup (de mer): Mediterranean fish, also known as bar, similar to striped bass lyonnaise (ï¿½ la): in the style of Lyon, often garnished with onions macï¿½doine: diced mixed fruit or vegetables macï¿½rer: to steep, pickle or soak mï¿½che: lamb's lettuce, a tiny, dark green lettuce madeleines: small tea cakes magret de canard (d'oie): breast of fattened duck (or goose) maigre: thin, non-fattening maison (de la): of the house, or restaurant maï¿½tre d'hï¿½tel: head waiter; also compound butter maltaise: orange-flavored hollandaise sauce mange-tout: literally, eat it all;

 podless green bean, snow pea, type of apple mangue: mango maniï¿½re (de): in the style of maquereau: mackerel maraichï¿½re (ï¿½ la): market-garden style; dish or salad that includes various greens marbrï¿½(e): marbled marc: distilled residue of grape skins or other fruit after they've been pressed marcassin: young wild boar marchand de vin: wine merchant; also a sauce made with red wine, meat stock, shallots marchï¿½: market marï¿½e (la): literally the tide; usually used to indicate that seafood is fresh marennes: flat-shelled, green-tinged plate oysters; village where raised mareyeur: wholesale fish merchant mariniï¿½re (moules): mussels cooked in white wine with onions, shallots, butter, herbs marjolaine: marjoram; also, multilayered chocolate and nut cake marmite: small covered pot; also a dish cooked in a small casserole marquise (au chocolat): rich chocolate mousse cake marron: large chestnut matelote (d'anguilles

): freshwater fish stew (or of eels) mauviette: wild meadowlark or skylark mï¿½daillon: round piece or slice mï¿½lange: mixture or blend mï¿½li-mï¿½lo: an assortment of fish and/or seafood, usually served in a salad melon de cavaillon: small cantaloupe-like melon mï¿½nagï¿½re (ï¿½ la): in the style of a housewife (simply prepared), onions, potatoes, carrots menthe: mint menthe poivrï¿½e: peppermint menu d'affairs: (businessman's) - avoid - cell phones menu de la mer: seafood menu menu dï¿½gustation: tasting menu menu du marchï¿½: fresh ingredients picked up by chef at market that day menu du terroir: regional menu menu gastronomique: extravagant or richly luxurious specialties mets: dish or preparation mets selon la saison: seasonal preparation meuniï¿½re (ï¿½ la): fish seasoned, floured, fried in butter, served with lemon and parsley meurette: in, or with, a red wine sauce; also

 a Burgundian fish stew meurette: red wine sauce w/mushrooms, onions, bacon, carrots miel: honey mignonette: small cubes, usually of beef; also refers to coarsely ground peppercorns mijotï¿½(e) (plat): simmered (dish or preparation) mille-feuille: refers to puff pastry mimosa: garnish of chopped hard cooked egg yolks minute (ï¿½ la): prepared at the last minute mirabeau: garnish of anchovies, pitted olives, tarragon and anchovy butter mirabelle: yellow plum mirepoix: cubes of carrots and onions, or mixed vegetables in braising for flavor miroton (de): slices (of); also stew of meats flavored with onions mitonnï¿½e: a simmered soup-like dish mode (ï¿½ la): in the style of moelle: beef bone marrow moka: refers to coffee; coffee-flavored dish montagne (de): from the mountains montmorency: garnished with cherries morceau: piece or small portion morille: wild morel mushroom morue: salted or dried and salted codfish mouclade: creamy mussel stew; sometimes

 flavored with curry moule: mussel moule de parques: Dutch mussels; usually fattened in beds moule d'Espagne: large mussel, often served raw as part of seafood platter moules mariniï¿½res: mussels cooked in white wine, shallots, butter, herbs moules-frites: snack of steaming bowl of mussels, French fries w/mayonnaise mousse: light, airy mixture; sweet or savory mousseline: ingredients lightened with whipped cream or egg whites (sauces) mousseron: tiny, delicate, wild mushroom moutarde (ï¿½ l'ancienne en): mustard (coarse grained) mouton: mutton mulet: mullet, a rustic-flavored ocean fish mure: blackberry museau de porc (boeuf): vinegared pork (beef) muzzle myrtille: type of blueberry nage (ï¿½ la): aromatic poaching liquid (served in) nantua: sauce of crayfish, butter cream and truffles; also garnish of crayfish nappe: covered; as with a sauce nature: refers to simple, unadorned preparations navarin

: refers to lamb or mutton navet: turnip niï¿½oise: w/tomatoes, onions, anchovies, olives nid: nest nivernaise: in the style of nevers, with carrots and onions noilles: noodles noisette: also refers to small round piece (such as potato) browned in butter noix: walnut; nut; nut sized normande: refers to fish or meat cooked with apple cider or calvados; or sauce of seafood, cream, mushrooms normande: also dessert with apples, usually served with cream nouilles ï¿½ l'alsacienne: noodles, usually with butter and cream nouveau (nouvelle): new or young nouveautï¿½: a new offering noyau: stone or pit oeuf ï¿½ la coque: soft-cooked egg oeuf brouillï¿½: scrambled egg oeuf dur: hard-cooked egg oeuf en meurette: poached egg in red wine sauce oeuf mollet: egg simmered in water for 6 minutes oeuf poche: poached egg oeuf saut ï¿½ la poï¿½le: fried egg oeuf sur le plat: fried egg oe

ufs ï¿½ la neige: (in the snow) sweetened whipped whites poached in milk/in custard oeufs au jambon: eggs and ham offert(e): offered; free or given oie: goose omble chevalier: member of trout family with firm flaky flesh from white to deep red omelette: aux fines herbs; au fromage (cheese); au jambon (ham) onglet: cut similar to beef flank steak; biftek, and entrecote (can be tough) oreilles (de porc): ears (of pig) orties: nettles ortolan: tiny wild bird (now protected) os: bone pastis: refreshing long, cool drink; anise liqueur or flavor w/ice and water pastise: anise liqueur pï¿½te: pastry dough pï¿½te ï¿½ choux: cream puff pastry pï¿½te brisï¿½e: pie pastry pï¿½te sablï¿½e: sweeter, richer than pï¿½te sucrï¿½e pï¿½te sucrï¿½e: sweet pie pastry pï¿½tï

¿½: molded, spiced, minced meat, baked and served hot or cold pï¿½tï¿½ en croute: pate baked in pastry crust pï¿½tisserie: pastry pï¿½tissier: pastry chef patte: paw, foot, or leg or bird or animal patte blanche: small crayfish paupiette: thin sice of meat, usually beef or fish, filled, rolled, then wrapped pavï¿½: thick slice of boned beef or calve's liver; also king of pastry paysan(ne) (ï¿½ la): country style; garnish of carrots, turnips, onions, celery, bacon peau: skin pï¿½che melba: poached peach with vanilla ice cream and raspberry sauce pï¿½cheur: usually refers to fish preparations pelure: peelings, such as truffles, used for flavorings perce-pierre: samphire, edible seaweed perche: perch, finely flavored fresh water fish perdreau: young partridge pï¿½rigourdine (ï¿½ la): sauce, usually with truffles and foie gras persil: parsley petit dï¿½jeuner: breakfast

 petit-pois: small green peas petits fours: tiny cakes and pastries petits-gris: small land snail petoncle: tiny scallop, similar to bay scallops pets de nonne: small, dainty fried pastry pibale: small eel, also called civelle piï¿½ce: portion or piece pied de mouton: meaty, cream-colored wild mushroom; also sheep's foot pied de porc: pig's foot pigeonneau: young pigeon or squab pignons: pine nuts, or pignoli pilau, pilaf: rice booked with onions and broth piment (poivre) de Jamaï¿½que: allspice piment doux: sweet pepper pince: claw; also tongs used when eating snails or seafood pintade: guinea fowl pipï¿½rade: basque dish of peppers, onions, tomatoes, and often scrambled eggs pipï¿½rade au jambon: above served on slice of ham piquant(e): sharp or spicy tasting pique: larded; studded pissaladiï¿½re: a flat open-face tart garnished with onions, olives, anchovies pissenlit: dandelion (le

aves) pistil de safran: thread of saffron pistou: sauce of basil, garlic, olive oil; also a rich vegetable soup pithiviers: classic puff pastry dessert filled with almond cream plat: a dish plateau de fruits de mer: seafood platter (raw & cooked combined) plates cï¿½tes: part of beef ribs usually used in pot-au-feu pleurote: oyster mushroom plombiï¿½res: dessert of vanilla ice cream, candied fruit, kirsch, whipped cream pluches: leaves of herbs or plants, generally used for garnish pochï¿½(e): poached pochouse: freshwater fish stew prepared with white or red wine poï¿½lï¿½(e): pan-fried pointe (d'asperge): tip (of asparagus) poire: pear poireau: leek poires belle hï¿½lï¿½ne: poached pears served on vanilla ice cream with hot chocolate sauce pois: peas poitrine: breast (of meat or poultry) poitrine demi-sel: unsmoked slab bacon poitrine fumï¿½e: smoked slab bacon poivrade: peppery

 brown sauce of wine, vinegar, and cooked vegetables (strained) poivre: pepper poivre frais de Madagascar: green peppercorns poivre noir: black peppercorns poivron (doux): sweet bell pepper polenta: cornmeal cooked with butter and cheese pommade (en): usually refers to a thick, smooth paste pomme: apple pomme en l'air: caramelized apple slices usually served with blood sausage pommes (de terre): potatoes pommes ï¿½ la vapeur: steamed or boiled potatoes pommes ï¿½ l'anglaise: boiled potatoes pommes allumettes: very thin fries 1/4 x 2-1/2 pommes boulangï¿½re: potatoes cooked with the meat; gratin with onions, sometimes bacon pommes dauphinoise: basked dish of sliced potatoes w/milk, garlic, cheese pommes dauphine : mashed potatoes mixed with chou pastry, shaped into balls & fried pommes duchesse: mashed potatoes with butter, egg yolks, nutmeg garnish pommes en robe: potatoes cooked with skins on pommes frites: French fries pommes gratinï¿½es: baked dish of

 potatoes, browned, often with cheese pommes lyonnaises: potatoes sautï¿½ed with onions pommes paillï¿½s: potatoes cut into julienne strips, then fried pommes pont-neuf: classic fries, cut 1/2 x 2-1/2 pommes soufflï¿½es: small thin slices of potato fried twice (inflate like pillows) porc (carrï¿½ de): pork (loin) porc (cï¿½te de): pork (chop) porcelet: young suckling pig ramequin: small individual casserole, also small tart rapï¿½(e): grated or shredded rascasse: scorpion fish rave: root vegetables - celery, turnip, radish ravigote: thick vinaigrette sauce w/vinegar, white wine, shallots, herbs, mayo rï¿½chauffer: to reheat reine-claude: greengage plum reinette: fall and winter variety of apple rï¿½moulade: sauce of mayo, capers, mushrooms, herbs, anchovies, gherkins rillettes (d'oie): minces spread of pork (goose

), or duck, fish, rabbit rillons: usually pork belly, cut up and cooked 'til crisp rince doigt: finger bowl ris de veau: veal sweetbreads riviï¿½re: river riz ï¿½ l'imperatrice: cold rice pudding with candied fruit riz complet: brown rice rognonnade: veal loin with kidneys attached rognons: kidneys service (non) compris: service (not) included serviette: napkin sirops: flavored syrup w/mineral water, seltzer, lemon soda (bar or cafe) smitane: sauce of cream, onions, white wine and lemon juice soissons: dried or fresh white beans sole normande: sole poached in cider, garnished with mussels, shrimp, cream sauce sorbet: sherbet souffle: light sweet or savory mixture, served hot or cold steack: beef steak stockfish: salted and air-dried codfish succes au pralin: meringue cake flavored w/caramelized almonds, layered w/butter cream sucre: sugar suprï¿½me: a veal- or chicken-based white sauce thickened with flour and cream suprï¿

½me: a boneless breast of poultry or a fillet of fish tablier de sapeur: tripe that is marinated, breaded, and grilled tagine: spicy North African stew of veal, lamb, chicken, or pigeon with veg tanche: tench, a freshwater fish with mild, delicate flavor tapenade: blend of black olives, anchovies, capers, olive oil, lemon juice tarama: mullet roe, often made into a spread of the same name tart tatin: caramelized upside-down apple pie tartare: chopped raw beef, seasoned and garnished with raw egg, etc.

tarte: tart; open-face pie or flan, usually sweet tarte au fromage: cheesecake tartine: open-face sandwich; buttered bread tasse: cup tendrons: cartilaginous meat cut from beef or veal ribs terrine: earthenware container; also mixture cooked in the container tï¿½te de veau (porc): head of veal (pork), usually used in headcheese thï¿½: tea tian: earthenware gratin dish; also vegetable mixture cooked in dish tiï¿½de: lukewarm tilleul: lime or linden blossom herb tea timbale: small mold; mixture prepared in mold topinambour: Jerusalem artichoke toulousaine: Toulouse-style; usually with truffles or sweetbreads; cock's combs, etc.

tournï¿½dos: center portion of beef filet, usually grilled or sautï¿½ed tournï¿½dos rossini: sauteed tournedos garnished with foie gras and truffles tourteau: large crab with large claws full of deliciously sweet meat tourtiï¿½re: shallow cooking vessel; also pastry dish filled w/spples and/or prunes tranche: slice travers de porc: spare ribs tripes ï¿½ la mode de Caen: beef tripe, carrots, onions, leeks, spices, cooked w/cider and brandy tripoux: mutton tripe trompettes des mort: dark brown "horn of plenty" mushrooms tronï¿½on: cut of meat or fish (sliced from widest part) truffe (truffï¿½[e]): truffle (with truffles) truite: trout truite saumonï¿½e: salmon trout tuile: literally, tile; delicate almond-flavored cookie turban: usually mixture or combination of ingredients cooked in ring mold turbot(in): turbot (small turbot) considered the finest of fish (and most expensive) vacherin: dessert of

 baked meringue, with ice cream and cream; also a cheese vallï¿½ d'ange: region of Normandy; also garnish of cooked apples and cream vanille: vanilla vapeur (ï¿½ la): steam(ed) veau: veal velouteï¿½: veal or chicken based sauce thickened with flour venaison: venison

Question: If you ordered Brochet in a French restaurant, which freshwater fish would you be served?
Answer: Pike